Search Results (14,395 found)
cooking.nytimes.com
Tarragon enhances the sweetness of the carrots and leeks in this bright frittata.
www.allrecipes.com
This easy creamy, dairy-free, and vegan carrot soup, seasoned with curry paste and cilantro, comes together in minutes in an Instant Pot®.
www.allrecipes.com
This is a beautiful, thick soup with bright orange colour and a hint of exotic spice. Perfect for autumn!
cooking.nytimes.com
Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup
www.allrecipes.com
A delicious breakfast treat awaits. This carrot morning glory muffin is a crowd pleaser and you can even make it Gluten Free!
cooking.nytimes.com
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Brazil’s national drink meets Spain’s sangría for one outstanding cocktail.
www.foodnetwork.com
Get Spicy West Indies Fish Recipe from Food Network
www.allrecipes.com
Delicate angel hair pasta tossed in buttery herbs forms a base for asparagus spears cooked with pecans, topped with a salmon fillet and a butter-Dijon mustard sauce. It's an elegant but surprisingly quick meal that's sure to impress.
www.allrecipes.com
Full of fresh citrus juice, a touch of almond syrup, and plenty of good rum, a mug of this punch is great for watching sunsets with friends.
www.allrecipes.com
This is a banana-pineapple quick bread baked in a tube pan.
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken